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20
Creamy Caesar Salad Dressing
1 large clove garlic,
peeled and halved
1
/
4
cup fresh lemon juice
1 pasteurized egg
1 teaspoon sugar
1
/
2
teaspoon salt
1
/
2
teaspoon
Worcestershire sauce
1
/
4
teaspoon coarsely ground
black pepper
1 inch anchovy paste or
1
/
2
llet
anchovy, if desired
1
1
/
4
cups extra virgin olive
or vegetable oil
1
/
2
cup shredded Parmesan
cheese
In Blending Pitcher, place all ingredients except oil
and cheese. Insert S-Blade Bell Blade attachment into
Motor Body. Blend at Speed 1 for 10 to 15 seconds,
or until garlic is nely chopped. Gradually add oil
and cheese while blending at Speed 1 for 20 to 25
seconds, or until blended and creamy. Serve tossed
with romaine lettuce, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 230 cal, 2 g pro, 1 g carb,
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.
Vanilla Buttercream Frosting
3
/
4
cup butter or margarine,
softened
1
/
8
teaspoon salt
3
1
/
2
cups powdered sugar
1 teaspoon vanilla
2-3
1
/
2
tablespoons milk or
half-and-half
In deep, narrow bowl, place butter, salt, powdered
sugar, vanilla, and 2 tablespoons milk. Insert S-Blade
blending attachment into motor body. Blend at Speed
3 for 30 seconds. Increase to Speed 4–5;
blend 15 to 25 seconds, or until creamy, adding
additional milk if necessary and scraping bowl
as needed.
Yield: 12 to 16 servings (frosting for 2-layer
or 13x9x2-inch cake).
Per Serving: About 240 cal, 0 g pro, 35 g carb,
11 g total fat, 7 g sat fat, 30 mg chol, 25 mg sod.
VARIATION
Chocolate Buttercream Frosting
Add 2 ounces unsweetened chocolate, melted
and cooled, to prepared Vanilla Buttercream
Frosting. Blend at Speed 2 for 20 to 25 seconds,
or until well mixed.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per Serving: About 260 cal, 1 g pro, 36 g carb,
14 g total fat, 9 g sat fat, 30 mg chol, 30 mg sod.
S-Blade
S-Blade
Recipes
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